Name: Classic Beef Wellington with Mushroom Duxelles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Beef tenderloin; 1 tbsp Dijon mustard; 1 cup Cremini mushrooms; 1 medium Shallot; 1 tsp Fresh thyme; 0.25 tsp Olive oil; 1 slice Prosciutto; 0.5 oz Puff pastry; 1 large Egg; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Classic Beef Wellington with Mushroom Duxelles

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Classic Beef Wellington with Mushroom Duxelles

Tender beef tenderloin seared and wrapped in savory mushroom duxelles and flaky puff pastry, baked until the golden crust is perfectly crisp.

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NUTRITION

Protein

40.1g

Fat

26g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Beef tenderloin

1 tbsp Dijon mustard

1 cup Cremini mushrooms

1 medium Shallot

1 tsp Fresh thyme

0.25 tsp Olive oil

1 slice Prosciutto

0.5 oz Puff pastry

1 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Finely mince mushrooms and shallots, then sauté in a dry pan until all moisture evaporates.
2
Season beef with salt and pepper, sear in olive oil on all sides, then brush with Dijon mustard.
3
Layer prosciutto on plastic wrap, spread mushroom duxelles, place beef on top, roll into a tight log, and chill for 15 minutes.
4
Roll out puff pastry, wrap the chilled beef log completely, and seal the edges with egg wash.
5
Brush the pastry with remaining egg wash and bake at 425°F for 18 minutes until the crust is golden.